Pumpkin Honey Bee Cheesecake Recipes

HONEY PUMPKIN PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a bowl, combine pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs, evaporated milk and milk. Pour into crust. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove?foil. Cool on a wire?rack. , On a lightly floured surface, roll remaining dough to 1/8-in.-thick. Cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake until golden brown, 8-10 minutes. Arrange on cooled pie. Refrigerate leftovers.

PUMPKIN HONEY BEE CHEESECAKE

Steps:

• Combine crust ingredients and press into springform pan.
• Chill.
• Whip honey and 2 egg whites until fluffy; set aside.
• Cream softened cream cheese until light.
• Add remaining eggs (and yolks), vanilla, and pumpkin pie spice and honey mixture in this order, whipping thoroughly.
• Fold in pumpkin until mixed thoroughly.
• Pour batter onto crust.
• Bake 50-60 minutes at 350*F.
• Remove from oven and refrigerate for 10 minutes.
• Increase oven temp to 400*F.
• Prepare topping by combining sour cream and 1/4 cup honey.
• Pour topping over cake, and return to 400*F oven for 5 minutes.
• Cool 45-60 minutes, then refrigerate cake.
• Cheesecake is best when aged 2-3 days.
• FOR A PLAIN CHEESECAKE, OMIT PUMPKINPIE SPICE, AND PUMPKIN.
• USE GRAHAM CRACKER CRUMBS, AND ADD 2 TSP LEMON JUICE TO FILLING.